Tilapia With Quinoa And Mango Salsa
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1/4 teaspoon pepper
- Salt
- 2 teaspoons olive oil
- 4 tilapia fillets, about 1 lb. total
- 3/4 cup quinoa, rinsed and drained
- 1 cup mango or peach salsa
- Warmed black beans, optional
- 1 lemon, cut into wedges, optional
- Preheat oven to 400u0b0F. Line a rimmed baking sheet with foil; mist with cooking spray. In a small bowl, stir together cumin, curry, pepper and 1/4 tsp. salt. Rub oil on tilapia, season on both sides with spice mixture and place on baking sheet. Bake until fish is opaque and flakes with a fork, 10 to 12 minutes.
- In a pot over high heat, bring 1 1/4 cups water to a boil. Stir in quinoa and a pinch of salt; cover, reduce heat to low and simmer 15 minutes. Remove from heat, cover and let stand 4 minutes. Fluff quinoa with a fork.
- Divide quinoa and fish among four plates; top each with 1/4 cup salsa and serve with beans and lemon wedges, if desired.
cumin, curry powder, pepper, salt, olive oil, tilapia fillets, quinoa, mango, black beans, lemon
Taken from www.myrecipes.com/recipe/tilapia-quinoa-mango-salsa (may not work)